Instructions: 1. Place the broth, onion, garlic and celery in a saucepan, cover, and cook gently for 10 minutes, stirring occasionally.

2. Stir in the mushrooms, cover, and cook gently for 10 minutes, stirring occasionally.

3. Remove the pan from the heat, add the herbs, port wine, and seasoning and mix well.

4. Set aside to cool slightly, then place the mixture in a liquidizer or food processor and blend until smooth. Transfer the mixture to a bowl, add the bread crumbs and eggs, and mix well.

5. Adjust the seasoning, transfer to a lightly greased and lined 2-pound loaf pan and level the surface.

6. Bake in a preheated oven at 350 degrees for about 1 hour, until lightly browned and set on top.

7. Set aside to cool completely in the pan. Once cool, cover and refrigerate for several hours before serving.

8. To serve, turn carefully out of the pan and garnish with fresh herb sprigs and tomato slices. Serve in slices with fresh crusty bread or toast.

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